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Looking for a quick and easy breakfast this week? These eggs cups are my most fav go-to for on the run! I used sausage, mushrooms and spinach but the options are endless. You can use any leftover veggies that you have handy! Asparagus, bell peppers, kale, and tomatoes, or bacon and broccoli.

These seriously take 15 minutes to make! Just quickly sauté your veggies in a little olive oil or avocado oil, and place them some in the bottom of each muffin tin sprayed with avocado oil spray. Whisk your eggs (1 egg per muffin cup) and pour on top of the veggies. Then cook for 10-12 minutes. And then you have an Instant, yummy and healthy breakfast! These can be stored in the fridge and reheated throughout the week!


12 eggs, whisked

Salt and pepper

1 tsp. Olive oil or avocado oil

Spinach, mushrooms and sausage (or any other veggies or breakfast meat such as sausage or ham)

Avocado oil spray


Preheat oven to 375 degrees. Spray 12 muffin tins with avocado oil. In the meantime, heat a pan over medium heat and cook the sausage or other breakfast meat. Once the meat is cooked, add the veggies and cook until soft. Put veggies in the bottom of each muffin tin, dividing evenly and filling about 1/2 way. Pour the whisked eggs on top of the veggies. The eggs should fill almost to the top.

Bake for 10-12 minutes or until eggs are set and firm, but not over cooked. Serve warm with avocado for a perfect breakfast! Enjoy!